Red Mullet, Sun dried tomato and Basil Fishcakes

Red Mullet, Sun dried tomato and Basil Fishcakes


Beautifully Summery Fishcakes

Makes 8 Fishcakes


For the Fishcakes:

400g  red mullet fillets boned, skin on
800g peeled potatoes, 2 shallots chopped
100g pre sun dried tomatoes (soaked or marinated in oil) chopped, 50g butter
Small bunch fresh basil chopped

For the flour, egg wash, breadcrumb coating:
100g plain flour
2 eggs beaten with a little water
100g freshly made breadcrumbs
Olive oil for shallow frying, sea salt and black pepper


  1. Boil and mash the potatoes.
  2. Gently fry the shallots in melted butter until softened.
  3. Fold the red mullet fillets into the shallots, cover the pan & fry/steam until just cooked.
  4. Take the mullet and shallot mixture out with a slotted spoon and reduce down the remaining juices until only the enriched butter is remaining.
  5. Mix the mullet and shallot mixture, reduced butter, sun dried tomatoes and basil with the mashed potato and check seasoning.
  6. Mould into 8 round, evenly sized, cakes.
  7. Lightly flour the fishcakes, brush with the egg wash and, finally, press them into the breadcrumbs. Put them in a refrigerator to set for at least 2 hrs or leave overnight.
  8. Shallow fry in olive oil for around 4/5minutes each side until golden brown.